Lightly grease a large glass baking dish. Cut coissants in half horizontally. Arrange bottom halves in one layer of the baking dish. Spoon on jam/juice mixture to cover coissants.

Place tops on coissants and spoon on remaining jam/juice over tops. Pour cream mixture over entire casserole. Let set in refrigerator overnight (at least 4 hours)

Bake in 325 degree oven for 40 minutes. Cut up strawberries into quarter slices. After 30 minutes remove from oven and "sprinkle" strawberries and blueberries over casserole.
Bake for remaining 10 minutes. Coissants should be nicely browned on top and berries should be soft. Serves 12.